Dulce de Leche Viennese Whirls
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Dulce de Leche Viennese Whirls are delicate piped biscuits featuring a distinctive swirl of buttery shortbread with a rich dulce de leche filling. These elegant treats combine all purpose flour, cold butter, eggs and vanilla, taking just 20 minutes to prepare and 25 minutes to bake. Perfect for afternoon tea or special occasions, they suit anyone who enjoys indulgent, traditional biscuits with a luxurious caramel flavour.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gcold unsalted butter
- 200 ggranulated sugar
- 100 gcaster sugar
- 4 eggegg yolks
- 200 mldulce de leche
- 300 mlmilk
- 1 gsalt
- 1 mlvanilla extract
- 50 gconfectioner's sugar
- 20 mlvegetable oil
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Tip: Make sure to grease the baking tray properly.
- 2
In a large bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse breadcrumbs.
Tip: Be careful not to overwork the dough.
- 3
Gradually add the granulated and caster sugar to the bowl, mixing until the dough comes together in a ball.
Tip: Make sure the dough is not too sticky or dry.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 5
On a lightly floured surface, roll out the dough to a thickness of about 3mm. Cut into long, thin strips.
Tip: Make sure the strips are even and not too thick.
- 6
In a small saucepan, heat the dulce de leche over medium heat, stirring occasionally, until it thickens and turns a deep amber color.
Tip: Be careful not to burn the dulce de leche.
- 7
In a separate saucepan, heat the milk over medium heat until it starts to simmer.
- 8
Remove the milk from the heat and stir in the vanilla extract. Let it cool slightly.
Tip: Make sure the milk is not too hot.
- 9
To assemble the whirls, place a strip of dough on a lightly floured surface. Brush the dough with the dulce de leche mixture, leaving a 1cm border at the top. Fold the dough in half lengthwise and press the edges to seal.
Tip: Make sure the edges are sealed properly.
- 10
Repeat the process until all the dough is used up. Place the whirls on the prepared baking tray, leaving about 1cm of space between each whirl.
Tip: Make sure the whirls are not touching each other.
- 11
Brush the tops of the whirls with a little bit of dulce de leche and sprinkle with confectioner's sugar.
Tip: Make sure the confectioner's sugar is evenly distributed.
- 12
Bake the whirls for 15-20 minutes, or until they are golden brown.
Tip: Make sure the whirls are not too dark.
- 13
Remove the whirls from the oven and let them cool on a wire rack.
Tip: Make sure the whirls are not too hot.
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